Yeah, I'm pretty sure you are getting no bloom. I cannot get my bloom under control. I tried a brew today up at 30 on the Baratza. The brew started to loose a little of it's character. Maybe I'll try one up at 35 and raise the temp back up to 204 and see how it is. The brew at 30 I think barely hit the top.

I almost bought one (Brazen), but two things held me back: the extra $150, and no Melitta filter holder.So got a second DCM900, and brew like this:Water = 1.2L, under sink, dual filtered, at 204F.Coffee = 72 grams of just to full-city, no oil, rested 5-6 days.Virtuoso ground at 18 for the Melitta #4 bamboo filter, and 24 for the gold.Pre-wet 4-6 ounces.

Ah hah, a little bit of a break through. I brewed a pot today while hand holding the basket under the brew head to watch what happened. It's not the initial coffee bloom that's over flowing the filter and touching the top of the brew chamber. It's the main brew cycle once it starts! So even at 1:20 for the pre-soak it's not eating into the bloom enough to be done with it when the main cycle starts.

So I made a second pot with the pre-soak set way up at 2:30 and voila, no overflow, the bloom maybe barely touched the top (just a couple grains of coffee).

My next pot I'm going to try around 2 minutes on the pre-soak and also leave the pot out for a little bit so that water stays in the chamber for that soak and see if that does a better job. So for whatever reason, my really fresh roasted coffee has such a vicous bloom that it takes a good bit more than 1:20 to deal with it.

Yeah, as you discovered 1:20 is just a starting point. During some of my testing during R&D, with barely cooled, fresh, light roasted coffee, I saw blooms times near to 3 minutes - hence the 4 minute allowable time for pre-soak. :)

That would be correct.An easy way to avoid this with ANY brewer is to grind a couple of minutes prior to water contact. This worked well with my prior machine.

FWIW, I have NO problems when using the paper filter, and none with the metal basket since going a bit coarser. That mesh appears almost finer than my old Swiss Gold conical!The Brazen is truly a process, and having all these options has FORCED me to do something I had to do with my Behmor 1600 roaster....TAKE NOTES!Durn you, Joe.

Not major stuff, just my favorite settings for origins...Temperatures mainly, though for a 1 coffee in particular, an increase in presoak made a difference.Of course, part of what Im doing is just having fun with it.

So is there any known adverse affect from a pre-soak that's too long? Does the flavor change from 1 minute to 3 minutes? I assume since you aren't actually extracting anything during that time the change is minimal? I haven't tested much out that far.

I almost bought one (Brazen), but two things held me back: the extra $150, and no Melitta filter holder.So got a second DCM900, and brew like this:Water = 1.2L, under sink, dual filtered, at 204F.Coffee = 72 grams of just to full-city, no oil, rested 5-6 days.Virtuoso ground at 18 for the Melitta #4 bamboo filter, and 24 for the gold.Pre-wet 4-6 ounces.

Other than your reference to "blooming",your posting on this thread is bad form, but besides that, you have published incorrect and misleading information.Excuse me, but this brewer DOES NOT have "pre-wet" feature, just the usual brew stop.

This machine is the usual sub $100 brewer, and in NO way compares in features or consistent brew quality to the Brazen (or other quality brewers like the Technivorm, etc)

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